Recipe: Grandma Akins’ Enchiladas

Dear Offspring,

Your Grandmother Akins obtained this recipe years and years ago from a fellow military family on the Army base in Hawaii who were Hispanic. Your father requests this every time he goes home to Kansas.

It’s super easy but, remember, it will taste good, just never the same as Mee Moo’s. Go along with it.

Love from Mom

Grandma Akins’ Enchiladas

Serves 4


8 corn tortillas


2 cans Hormel chili, no beans


1/2 onion, chopped

1 regular pack shredded cheese, either Mexican mix or Monterrey Jack



A. In a small frying pan, heat 1 tbsp of vegetable oil. Warm the tortillas up by placing one in the hot oil, wait a couple of seconds, flip it over and add another tortilla on top, wait a couple of seconds, flip and repeat. You can do about 4 tortillas in one batch. Add another tbsp of oil for every batch. Remove and rest on a paper towel.

B. In a small casserole dish or larger frying pan (I use my Lodge cast iron pan), spread 4-5 tbsp of canned chili on the bottom.

C. Time to assemble the enchiladas. In each tortilla, place a small amount of cheese and  onions, roll and arrange in your prepped pan (B). Repeat until you’ve exhausted all the tortillas. Pour the rest of the chili over the enchiladas, top with the remaining cheese, and bake for 15 minutes until all the cheese has melted.

Served here with traditional refried beans.


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